Pan-Braised Red Wine Vinegar Chicken

Ingredients

• 6 bone-in, skin-on chicken thighs
• Kosher salt
• 2 tablespoons extra virgin olive oil
• 1 shallot (thinly sliced)
• 2-3 garlic cloves (finely chopped)
• 1/2 cup dry white wine
• 1/4 cup red wine vinegar
• 3 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme
• 2 small dried bay leaves
• 1/4 cup chicken broth (plus more if needed)
• 1/4 teaspoon crushed red chili flakes (optional)

Instructions

1. 1

   Sprinkle the salt evenly on both sides of chicken. Tip: If you have time, you can refrigerate the chicken, skin side up and uncovered 1 hour or up to overnight. This will season the chicken and help the skin to crisp and brown.

2. 2

   Preheat the oven to 425 (220C) degrees.

3. 3

   Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat (I use a cast iron skillet). Add the olive oil to the pan, and when it shimmers add the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes. Remove chicken to a plate.

4. 4

   Pour off all but about a teaspoon of the fat in the pan, and stir in the shallot and garlic. Cook about 30 seconds, then pour in the white wine and vinegar, scraping the pan to remove the brown bits. Add the tomato paste, mustard, thyme, bay leaves and broth. Bring to a simmer then return chicken to the pan, skin side up.

5. 5

   Transfer the pan to the oven and roast 25 minutes, until the sauce is bubbling and the chicken is cooked through. *Note: If you notice the pan juices are reducing quickly after 10-15 minutes, add up to ½ cup more broth or water to the pan.

6. 6

   Sprinkle the chili over the chicken, if using, and remove the bay leaves. Serve warm with the pan juices spooned over.